Noodle stew with vegetables: vegan recipe
If you're looking for a simple, flavorful, homemade meal, this vegan noodle stew is an option worth trying.
- 160 gr de fideos cortos
- 120 gr de garbanzos cocidos
- 2 tomates maduros medianos, triturados o picados
- 1/2 cebolla blanca
- 1 diente de ajo
- 1/2 zanahoria
- 1/2 pimentón rojo
- 1 cda de pasta de tomate
- 1 cda de aceite de oliva
- 500 ml de caldo de verduras
- 1/2 cdita de pimentón ahumado
- 1/4 cdita de comino molido
- 1/2 cdita de orégano seco
- 1 hoja de laurel
- Sal al gusto
- Pimienta negra al gusto
- 1 cdita de perejil fresco picado
- Unas gotas de limón (opcional)
- Lava y corta la cebolla, el ajo, la zanahoria y el pimentón en trozos pequeños. Así se cocinarán de manera uniforme y se integrarán mejor en el guiso.
- Calienta el aceite en una olla a fuego medio. Sofríe la cebolla durante 2 minutos y añade el ajo, la zanahoria y el pimentón. Cocina durante 4-5 minutos, removiendo ocasionalmente.
- Incorpora la pasta de tomate, el pimentón ahumado, el comino y el orégano. Cocina durante 1 minuto para que las especias desprendan todo su aroma.
- Añade los tomates triturados y cocina durante 5 minutos, hasta obtener una salsa ligeramente espesa.
- Agrega el caldo de verduras y la hoja de laurel. Cuando comience a hervir, incorpora los fideos y los garbanzos.
- Cocina a fuego medio durante el tiempo indicado en el paquete de los fideos, normalmente entre 8 y 12 minutos. Remueve de vez en cuando para evitar que se peguen.
- Cuando los fideos estén tiernos y el líquido tenga una textura más espesa, retira la hoja de laurel y prueba el punto de sal y pimienta.
- Apaga el fuego y deja reposar el guiso durante 2 minutos. Termina con perejil fresco y unas gotas de limón si quieres darle un toque más fresco.
It's prepared in a single pot with vegetables, chickpeas, tomatoes, and spices, resulting in a comforting and easy-to-make dish. If you're looking for a simple, flavorful, homemade meal, this vegan noodle stew is a worthwhile option. It's prepared in a single pot with vegetables, chickpeas, tomatoes, and spices, resulting in a comforting and easy-to-make dish.
It's also a practical recipe for those days when you want to have lunch or dinner ready without too much fuss. The noodles absorb the tomato sauce and broth, while the chickpeas add texture and make the dish more substantial.
The noodles absorb the tomato sauce and broth, while the chickpeas add texture and make the dish more complete.
Guiso de fideos vegano: una comida fácil y económica #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill:
url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; } Tender noodles, vegetables, chickpeas and a spiced tomato sauce come together in this vegan stew perfect for a home-cooked meal.
Ingredients
- 160g of short noodles
- 120g of cooked chickpeas
1/2 white onion
- 1 clove of garlic
1 tbsp of olive oil
- 500 ml of vegetable broth
Step-by-step preparation
Wash and chop the onion, garlic, carrot and bell pepper into small pieces.
This will ensure they cook evenly and blend better into the stew. Heat the oil in a pot over medium heat.
Sauté the onion for 2 minutes and add the garlic, carrot, and paprika. Cook for 4-5 minutes, stirring occasionally.
Add the tomato paste, smoked paprika, cumin, and oregano. Cook for 1 minute to allow the spices to release their aroma.
Add the crushed tomatoes and cook for 5 minutes, until you have a slightly thickened sauce. Add the vegetable broth and the bay leaf. Once it comes to a boil, stir in the noodles and chickpeas.
Cook over medium heat for the time indicated on the noodle package, usually between 8 and 12 minutes. Stir occasionally to prevent sticking. When the noodles are tender and the liquid has thickened, remove the bay leaf and taste for salt and pepper.
Turn off the heat and let the stew rest for 2 minutes. Finish with fresh parsley and a few drops of lemon juice if you want to add a fresher touch.
Nutrition
Calories: 520 kcal
Guiso de fideos vegano: una comida fácil y económica #wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill:
url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #343434; } Tender noodles, vegetables, chickpeas, and a spiced tomato sauce come together in this vegan stew, perfect for a home-cooked meal.
Ingredients
- 160g of short noodles
- 120g of cooked chickpeas
1/2 white onion
- 1 clove of garlic
1 tbsp of olive oil
- 500 ml of vegetable broth
Step-by-step preparation
Wash and chop the onion, garlic, carrot, and bell pepper into small pieces. This will ensure they cook evenly and blend better into the stew.
Heat the oil in a pot over medium heat. Sauté the onion for 2 minutes and add the garlic, carrot, and paprika.
Cook for 4-5 minutes, stirring occasionally. Stir in the tomato paste, smoked paprika, cumin, and oregano.
Cook for 1 minute to allow the spices to release their aroma. Add the crushed tomatoes and cook for 5 minutes, until you have a slightly thickened sauce.
Add the vegetable broth and the bay leaf. When it starts to boil, stir in the noodles and chickpeas.
Cook over medium heat for the time indicated on the noodle package, usually between 8 and 12 minutes. Stir occasionally to prevent sticking.
When the noodles are tender and the liquid has thickened, remove the bay leaf and taste for salt and pepper. Turn off the heat and let the stew rest for 2 minutes.
Finish with fresh parsley and a few drops of lemon if you want to give it a fresher touch.
Nutrition
Calories: 520 kcal
Tips for making vegan noodle stew
Don't overcook the noodles: they will end up absorbing liquid while the stew rests.
Sauté the vegetables well before adding the tomato. This step develops much more flavor.
Toast the spices for a few seconds along with the tomato paste to enhance their aromas. Use vegetable broth instead of water for a more flavorful stew.
If the stew is too thick, add a little more hot broth. If it's too thin, cook for a few more minutes uncovered. Stir the noodles occasionally to prevent them from sticking to the bottom.
Add the chickpeas already cooked so they don't fall apart during too long a cooking time. Don't overdo the cumin: a small amount is enough to add depth without overpowering the dish.
Taste the stew before serving and adjust the salt, pepper, or a few drops of lemon juice as needed. Don't overcook the noodles; they'll absorb more liquid while the stew sits. Sauté the vegetables well before adding the tomato.
This step develops much more flavor. Toast the spices for a few seconds along with the tomato paste to enhance their aromas.
Use vegetable broth instead of water for a more flavorful stew. If the stew is too thick, add a little more hot broth.
If it's too liquid, cook for a few more minutes uncovered. Stir the noodles occasionally to prevent them from sticking to the bottom.
Add the cooked chickpeas so they don't fall apart during prolonged cooking. Don't overdo the cumin: a small amount is enough to add depth without overpowering the dish. Taste the stew before serving and adjust the salt, pepper, or a few drops of lemon juice as needed.
Frequently Asked Questions
What kind of noodles can be used to make a vegan stew?
You can use short noodles, elbow macaroni, shells, or any small pasta that holds up well to cooking. For a completely vegan recipe, make sure the pasta doesn't contain any animal products.
For a completely vegan recipe, check that the pasta doesn't contain any animal products. Can this stew be made with other vegetables?
Yes. You can use zucchini, mushrooms, spinach, celery, pumpkin, eggplant, or whatever vegetables you have available.
Yes. You can use zucchini, mushrooms, spinach, celery, pumpkin, eggplant, or whatever vegetables you have available.
How to prevent noodles from getting too soft? Keep an eye on the cooking time and remove the stew from the heat when the noodles are just tender.
It's also important to remember that they will continue to absorb liquid while resting. Keep an eye on the cooking time and remove the stew from the heat when the noodles are just tender.
It's also important to remember that they will continue to absorb liquid while resting. Can the vegan noodle stew be stored?
Can you store vegan noodle stew? Yes.
You can keep it refrigerated in an airtight container for about 3 days. When reheating, add a little broth or water because the noodles will continue to absorb liquid.
Yes. You can keep it refrigerated in an airtight container for approximately 3 days.
When heating it, add a little broth or water because the noodles will continue to absorb liquid.
